A cloud is a visible mass of minute water or ice particles suspended in the atmosphere, not a fluffy, cohesive substance. Understanding this fundamental structure reveals that ingesting a cloud is less about consuming matter and more about sampling the chemical and biological composition of the air itself. The experience, therefore, depends entirely on the cloud’s physical components and the contaminants it has collected from the environment.
The Physical Composition of a Cloud
A cloud is composed of liquid water droplets or ice crystals, microscopic aerosol particles, and a vast volume of air. The visible part consists of water droplets, typically having a radius of about 20 micrometers. These droplets are too small and light to fall immediately, allowing them to remain suspended in the air for extended periods.
The formation of these droplets requires a seeding particle, known as a cloud condensation nucleus, at the core of nearly every water particle. These nuclei are minute specks of solid or liquid matter, such as wind-blown dust, sea salt, or smoke. Air makes up the majority of a cloud’s volume, creating the low density that gives clouds their airy appearance. The physical structure is more akin to an aerosol spray than a solid or gel.
The Taste and Texture of Cloud Matter
Ingesting a cloud would feel like an extremely light, cold, and wet vapor, similar to walking through a dense fog. The low density of the suspended water droplets means a person would pass through the cloud with little physical resistance, experiencing a sudden, misty dampness.
The pure water component of a cloud is essentially distilled, meaning the taste would be virtually flavorless. Any flavor perceived comes directly from the dissolved substances clinging to the condensation nuclei. Skydivers report the taste as being simply that of water, though the experience can be painful due to the high velocity of the droplets hitting the face.
Ingestion Safety and Atmospheric Contaminants
The actual risk of eating a cloud is concentrated in the microscopic condensation nuclei that seed the water droplets. Clouds act as atmospheric scrubbers, collecting and concentrating airborne pollutants that are then delivered back to the surface. Ingesting cloud matter means consuming these concentrated contaminants.
Pollutants and Health Risks
These captured pollutants pose the primary health risk, as the tiny particles are linked to long-term issues like chronic respiratory and cardiovascular problems. Contaminants include sulfates, nitrates, and black carbon (soot). For example, sulfur dioxide gas is oxidized within the cloud droplets to form sulfuric acid, a component of acid rain. The ingestion of this acidic, pollutant-laden water is far more concerning than the pure water itself.
Microplastics and Biological Agents
Contemporary analysis confirms that microplastics are now a component of cloud condensation nuclei. These minuscule plastic fragments travel long distances in the atmosphere and return to the ground via precipitation. Once ingested, microplastics accumulate in the body and may promote inflammation and cell damage. Cloud water also contains biological matter, such as naturally occurring bacteria and fungi.
The pure water component of a cloud is physically harmless. However, the concentrated mix of soot, industrial chemicals, microplastics, and biological agents carried by the cloud nuclei poses a clear risk to health. The danger in eating a cloud is the atmospheric pollution it has effectively filtered and delivered.